One thing I love about Thanksgiving is cooking all of our family's traditional favorites. Over the years, we've adapted some of the recipes, taking old tried and true dishes and giving them a new twist. That's how "Drunken Sweet Potatoes" found their way onto our menu. One summer we were down in the Keys and happened upon a fabulous restaurant called Bentley's. The captain of a snorkeling boat we'd chartered promised that the place would "knock our socks off." And it did! One of the jewels on the menu was "Drunken Sweet Potatoes." We liked it so much that we recreated our own version, and it's become a permanent part of our Thanksgiving feast. Here's the recipe:
Drunken Sweet Potatoes
4 lrg. sweet potatoes – peeled
1 stick butter, softened
3/4 cup light brown sugar
1/8 tsp. Salt
1 teaspoon vanilla extract
1/4 cup whiskey or rum
1/2 cup chopped pecans
For crunch topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
-Boil sweet potatoes in water for 35 minutes, or until tender.
-Drain and cool slightly.
-Mash the potatoes and butter together with an electric mixer.
-Stir in sugar, salt, vanilla, eggs and whiskey.
-Spread 1/2 the sweet potato mixture in a greased 2 quart casserole dish, then sprinkle 1/2 the pecans on top.
-Spread the remaining sweet potato mixture on top. Then mix together the ingredients for the crunch topping:
1/3 cup melted butter, 1/3 cup flour, 1 cup brown sugar, 1 cup chopped pecans, 1 tablespoon cinnamon. Sprinkle on top and bake in a 325 degree oven for 35 minutes.
What are some of your Thanksgiving favorites?